Mini Sweet Potato Pies
I grew up loving Mini Sweet Potato Pies, so I took a trip back down memory lane to put my twist on a holiday classic. This is one dessert that always makes an appearance at Thanksgiving and Christmas. Since sweet potatoes are available year-round, I find myself enjoying them outside of the holiday season.
Want more sweet potato dessert recipes? Check out my sweet potato hand pies made using the same tasty pie filling, or go with a whole Southern Sweet Potato Pie!
Made as mini desserts, these sweet potato pies are the perfect handheld treat. They are ideal for any gathering, they pack well, and most importantly, everyone loves them! Additionally, they are extremely easy to make.
Ingredients you’ll need to make sweet potato pie:
- Sweet potatoes are the foundation of this recipe. The great thing about sweet potatoes is that you can find them year-round. You can make at least 2 dozen mini pies or two regular-sized pies with three sweet potatoes. Grab medium-sized sweet potatoes, weighing 8-12 ounces. each. Use any leftovers in my Sweet Potato Pancakes.
- Steen’s pure cane syrup is my go-to. This thick, caramel–flavored syrup serves as a natural sweetener, adding a ton of richness to this dessert. You can also use real maple syrup.
- The typical spice trio of vanilla extract, cinnamon, and nutmeg complements each other perfectly. No other spices are better for the season.
- You’ll need both sugar and brown sugar for additional sweetness.
- Eggs help bind the pie together, and since evaporated milk (I use PET) works well at high temperatures without curdling, it makes a great choice for adding creaminess to the pie filling.
- And you can find frozen mini pastry shells at your local grocery store. You can see a few of my recommendations below.
Now, let’s talk pie crusts…
First, the facts. There is nothing better than homemade pie crust. There just isn’t. BUT. Making pastries is not really my thing. So, when making pies, my first choice is to use a refrigerated or frozen pie crust.
While I’m quick to purchase a pre-made crust, I also know they are not created equal. So, here are a few recommendations…
For my mini crust, I use Dutch Ann Frozen Tart Shells. They are cholesterol-free and made with 100% vegetable shortening. These are easy to work with as they come already prepped in small aluminum pie pans. For a regular-sized crust, I would use Wholly Wholesome’s Organic Pie Shells. They also offer a gluten-free option.
If you are comfortable with buying your pie pans separately, you could use the fresh sheets of flat or rolled pastry dough. Trader Joe’s Pie Crust, Wholly Wholesome’s Organic Pie Dough, and Leadbetter’s French Picnic Pastry Sheets are great choices.
How to make mini sweet potato pies:
Only a few easy steps sit between you and what will soon be one of your favorite desserts, and it all starts with the sweet potatoes.
Bake your sweet potatoes. Preheat your oven to 350°F. Using a fork, make a few holes in the top of the sweet potato. Place them on a baking sheet (paid link) and bake them for 1 hour. Allow them to cool and peel back the skin.
OR…
Boil your sweet potatoes. In a large pot, you will boil your sweet potatoes for 30 minutes. You want them to be very soft when they’re done. I typically peel my sweet potatoes before boiling them. If you boil them skin-on, they’ll need to cool before you can work with them. Peel them beforehand to skip that step.
Mash your sweet potatoes. In a large bowl, mash your sweet potatoes using a potato masher (paid link).
Add remaining ingredients. Once your potatoes are mashed, add your sugar, brown sugar, vanilla extract, cinnamon, nutmeg, melted butter, pure cane syrup, eggs, and evaporated milk into the same bowl.
Blend ingredients. The key to any great sweet potato recipe is the texture of the resulting filling. It must be velvety smooth and free of any chunks. Blending for approximately 5 minutes should achieve the desired consistency.
Fill crusts and bake. Once you fill your pie crust, bake it for 45 minutes at 350°F. They’ll be ready to serve after cooling for at least an hour. Cooling allows the pies to “set”. A sweet potato pie is done when the filling is set, but still has a slight wobble in the center when gently shaken. The edges should also be set, and the crust should be golden brown. You can also test for doneness by inserting a knife or toothpick near the center; it should come out clean, with only a few moist crumbs remaining.
When all is said and done, you end up with a creamy, sweet, and comforting dessert that is great any day and any time.
Can you make sweet potato pie ahead of time?
Yes! You can certainly prepare the filling ahead of time and use it within the next 2-3 days if refrigerated. You can also freeze the filling for 2-3 months. Since the shells are frozen, keep them frozen until you’re ready to use them.
Mini Sweet Potato Pies
- Total Time: 1 hour 30 minutes
- Yield: 24 1x
Description
A Southern classic, Mini Sweet Potato Pies are great for the holidays. The perfect dessert with a sweet potato pie filling and buttery crust.
Ingredients
- 3 medium sweet potatoes (8–12 oz. each), peeled and sliced
- 1/2 cup of butter, melted
- 1/2 cup pure cane syrup
- 1 tbsp vanilla extract
- 1 tbsp cinnamon
- 1 tbsp nutmeg
- 1 cup sugar
- 1 cup brown sugar
- 3 eggs
- 1/2 cup evaporated milk
- Mini pastry shells, frozen
Get Recipe Ingredients
Instructions
- Preheat your oven to 350 degrees.
- Peel, slice, and boil sweet potatoes for 30 minutes until softened. If you have more time, you can also bake your sweet potatoes. (See note below)
- In a large bowl, mash sweet potatoes using a potato masher (paid link).
- Add the butter, pure cane syrup, vanilla extract, cinnamon, nutmeg, sugar, brown sugar, eggs, and evaporated milk to the same bowl.
- Blend all ingredients until smooth (around 5 minutes) and place filling into frozen pie crusts.
- Bake for 45 minutes and let them cool for at least 1 hour.
Notes
You can also bake your sweet potatoes instead of boiling them. Preheat your oven to 350°F. Using a fork, make a few holes in the top of the sweet potato. Place them on a baking sheet (paid link) and bake them for 1 hour. Allow to cool and peel back the skin.
A sweet potato pie is done when the filling is set, but still has a slight wobble in the center when gently shaken. The edges should also be set, and the crust should be golden brown. You can also test for doneness by inserting a knife or toothpick near the center; it should come out clean, with only a few moist crumbs remaining.
Pure Cane Syrup substitute: Maple syrup, honey (the darker the honey, the more pronounced the flavor), or a mix of corn syrup and molasses (2 parts light corn syrup to 1 part molasses). Pure cane syrup adds a molasses-like flavor, and any substitution may impact the flavor and texture of your final product. I have not tested this recipe using any of the provided options.
- Prep Time: 45 minutes
- Cook Time: 45 minutes
- Category: Dessert
- Method: Baked
- Cuisine: American
Nutrition
- Calories: 484
- Fat: 20.6g
What can I substitute for pure cane syrup I cannot eat this hurts my stomach?
Hello, Rachelle. Maple syrup, honey (the darker the honey, the more pronounced the flavor), or a mix of corn syrup and molasses (2 parts light corn syrup to 1 part molasses). Pure cane syrup adds a molasses-like flavor, any any substitution may impact the flavor and texture of your final product. I have not tested this recipe using any of the provided options.
So I just tried this recipe. I am testing recipes for Thanksgiving so I cut this one in half. I’m not much of a fan of sweet potato pie so I didn’t want any filling left over. I had to use maple syrup instead of the other one. I tried a different recipe too and both came out completely different in color. The other one was lighter and closer to the pie color I’m used to, but less sweeter (just uses regular sugar) and this for me came out darker closer to a pecan pie darkness. I used a 9″ traditional frozen pie crust. Any suggestion on what I can do to tweak it a little ? Or suggestion on why mine may have came out darker? By the way hubby tasted them both and does like yours better. He asked about the color change. Thank you!
Hello, Mecca! Roasting your sweet potato vs. boiling them, using dark brown sugar vs. white granulated sugar, and the type of syrup used can all play a part in the “darker” color of the pie. If you prefer a lighter color, the biggest change will most likely come from swapping out the brown sugar for regular sugar. However, this would change the flavor.
Can this same filling be used for hand pies?
Hello, Holly. Yes, this filling can also be used for hand pies.
Still delicious!! This is my 3rd time making em! With the bourbon!! How do you lightly scorch the pie shells though? (Like in your recipe pics above) Thank you!
Hello Maia! Love to hear that you are still enjoying them. I will typically place an egg wash or melted butter on the edge of my pie shells. This helps them brown a little better. Or, you pre-bake your pie shells (if they are frozen) for around 15 minutes.
I made these last year and will make them again this year. These were the BEST sweet potato pies I have ever had. Will hold on to this recipe!
Thanks, Renee!
Definitely going to try this recipe.
These mini pies slappedddd today! Thank you for the recipe -and I added Woodford Reserve (like the previous commenter) for the lil’ bourbon pop of taste. Incredible- thank you!
Thanks for sharing, Maia! I am going to try that bourbon addition as well. Gad you enjoyed it!
I subbed evaporated milk for heavy whipping cream and added a little Woodford Reserve for flavor.
They were a HIT. Will be making these every year for thanksgiving!
Nice! I like the bourbon addition. I’ll have to try that one myself!
Can you use Graham Cracker Crust Vice the traditional crust?
Hi, Nikki. If that is the flavor profile you are going for, then absolutely. 🙂
Hi,
I have made many a Sweet Potato Pie over the years (regular size)
Can I just use my regular pie recipe and put in the mini pie tins?
Thanks
Clif
Hi, Clif. Sure, you can use your recipe and use mini pie tins. However, you would need to alter your bake time.
Is it a substitute for the cane syrup if you simply can’t get ahold of it?
Hi Marquita yes you can substitute cane syrup with maple syrup and it will still come out well.
I’m using canned yams in syrup. Can I use the syrup from the can or skip the cane syrup entirely
Hello! I would skip the syrup entirely as this recipe already calls for pure cane syrup (maple syrup or molasses), sugar, and brown sugar.
I absolutely love these pies! I stumbled upon this recipe a few years ago and it has been my go to ever since. This year I got my mini pie crust early because I had a hard time finding the last year. This have been a hit every year. Thanks for sharing!
Hi Deatrice! These are a hit in my home every year too! And you are right, it is hard to find those mini crusts. Glad you were able to find some. Enjoy, and thanks again!
Is this a really sweet pie. I have rarely seen a sweet potato pie that calls for 2 cups of sugar but I’m excited to make this. Where do you get pure cane syrup. I haven’t actually seen it before.
Hi Kierra you can find this in your local HEB or maybe online if you aren’t able to locate it. Yes this is definitely one to enjoy when you want to indulge but I can tell you it won’t taste overly sweet as it seems.
Recipe looks amazing I am going to try them Sunday. I have Keebler Pre-baked, ready-to-eat pastry tarts, should I freeze them and take them out when ready to fill. Columbus has a tart shortage lol cause that is all I could find.
Hi Contessa! Because the pastry doesn’t take as long to cook as the filling itself, I would keep them frozen until you are ready to use them. However, this is not a requirement as they thaw out really fast and will be just fine either way. Enjoy!
If using refrigerated crusts instead of frozen, what is the difference in cooking time?
Stacey I think the cook time will remain the same because the sweet potato mixture has to cook for the same amount of time as well. The crust should come out good either way.
Great recipe! It was a hit for my husband and I having a more cozy safe thanksgiving at homes without over eating.
I’m so happy to hear that! Thanks for sharing!
Sweet potatoes vary tremendously in size. When you say “3 sweet potatoes,” what total weight do you mean?
Hi Julie! Yes, they do. For this recipe, I typically grab medium-sized sweet potatoes. They weigh 4-5 oz. each. I hope this helps.
Thanks!
Hi Eric, Can’t wait to make these! Can they be frozen after they are baked?
Hi, Teresa! You can freeze the filling for 2-3 months. Since the shells are frozen, you’ll want to keep them frozen until you’re ready to use them. However, a fully baked pie can be frozen as well. To reheat, thaw the pie in the refrigerator overnight and reheat (bake) in a 350°F oven till heated through. The crust will need to be shielded to prevent over-browning.
This recipe was perfect for my girls night! I made these and they were gone almost immediately! Thanks for this delicious recipe!
I hadn’t used cane syrup in sweet potato pie before but it made such a difference. These minis were delicious. Thanks for the tip!
These were AMAZING! We made a test batch for our upcoming Thanksgiving dinner- let’s just say they barely made it out of the oven before they were devoured! Definitely adding these little cute pies to our menu!
These are just the cutest little things! I loved making them, and making them tiny meant being more mindful of my portions.
These mini pies are so easy and so delicious! Can’t wait to make them again for the holidays!
I am excited about making these for the holidays especially because the crusts are pre-made and cholesterol free.
Served this to my guests, let’s just say they were totally impressed! Love it!
These were absolutely delicious. I tried to wait until “the holidays” to enjoy sweet potato pie, but this recipe was just so tempting.
Okay, but just because they’re little and cute, it doesn’t mean you have to eat the entire batch of sweet potato pies. I mean, I did, but I don’t think it’s appropriate for everyone else.
Lathetta havis ,I love love your stlye of cooking it seen like I can taste it through the phone , I’m hoping that I can get the recipe to your bananas cake with the rum sause. I’m a great cook myself but as you see I’m looking for better recipe .. it has been a pleasure getting to see a new line of great food. …….Thanks
Thanks so much Lathetta I really appreciate that!! Hopefully I can continue to make food that ou would enjoy this is inspiring so thanks again!!
Awesome job bro, I have learned to embrace cooking, my father always showed me things in the kitchen but I’m just now using all the knowledge shared to me over the years. My roots are filled with great food/ family
Thanks Charles. Being in the kitchen was always a way to connect with family so I completely understand as far as embracing it. Good stuff.